“At Hanukkah I always made potatopancakes at the last minute so we tried my recipe but added zucchinito change the color. I wrang out the hand-grated potatoes ina tea towel and got rid of as much of the liquid as possiblebut retained the starch. I always add scallions, onions, andeggs but no filler.” – Rochelle Rose, mother of the proprietorsof Mrs. Simpson’s Restaurant.
“This recipe was created at the firstof Mrs. Rose’s sons’ restaurants, 209 1/2, on Capitol Hill inWashington, D.C. This recipe appeared in the “You Askedfor It” column in Gourmet magazine in 1977.” – JoanNathan
Recipe: Zucchini ParmesanLatkes
2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons granulated sugar
1/3 cup unbleached all-purpose flour
2 medium eggs
Peanut oil for frying
Yield: 24 pancakes (P).
Recipe from: Jewish Cooking in Americaby Joan Nathan.
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